Savoury liver and bacon

NZ Beef and Lamb

Ingredients

•  450g lambs liver, finely chopped
•  100g back bacon rashers, derinded and finely chopped
•  1 small onion, chopped
•  75g butter or margarine
•  Black pepper
•  Pinch dried mixed herbs

Method

In a saucepan, heat the butter or margarine. Cook the liver, bacon and onion for 5-6 minutes. Mince finely in a food processor, or put through a fine sieve to give a very smooth texture. Add the pepper and herbs. Mince again. Spoon into an ovenproof dish, cover with a piece of foil. Stand the dish in a roasting tin of cold water and put in a pre-heated oven. Cook for 40 minutes at 180ºC. Allow to cool. Serve with crusty bread rolls, toast or pita bread fingers, salad or fruit.

STORAGE

The spread is ideal when allowed to chill overnight. Store covered in a refrigerator and use within 2 days. The spread can also be frozen in sterilised small containers, eg ice cube trays.

From 8 months

Spread onto buttered bread, toast or pita fingers. This can be eaten as a snack or meal with other finger foods such as fruit slices or vegetable sticks.